Serving Size: 12
12 (2 x 2-inch) pieces Camembert cheese, rind trimmed
2 cups hazelnuts, toasted, skinned and chopped
4 cups dried apricots, cut into 1/4-inch strips
3 cups Gewurztraminer wine
1/2 cup sugar
2 vanilla beans, split and scraped
For the cheese, coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
For the compote, combine all compote ingredients. Simmer until the apricots are soft and the compote is thickened, about 20 minutes.
To serve, place a piece of Camembert cheese on each of 12 small plates. Top the cheese with a heaping spoonful of compote. Serve.